Eggs 'Benedict' with Quail Eggs and Spiced Biscuits Lemongrass-Crab-Fennel Salad |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 1 |
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Ingredients:
water |
1 tablespoon rice wine vinegar |
12 quail eggs |
2 3/4 cups bread flour |
2 3/4 cups cake flour |
1/2 tablespoons salt |
3/8 -cup sugar |
1 teaspoon ancho chile powder |
4 tablespoons baking powder |
1/2 tablespoon minced fresh thyme |
zest of 1 lemon, minced |
1/2 cup chilled butter (4 ounces) |
2 eggs |
about 12 ounces buttermilk (place 2 eggs in a pint sized measuring cup and fill to the top with milk) |
1/4 cup plus 1 tablespoon extra virgin olive oil |
2 stalks lemongrass, white part only, finely minced |
3 scallions, sliced 1/16-inch thick, green/white separated |
salt and white pepper to taste |
juice of 1 lemon |
1/2 tablespoon coarsely ground coriander, toasted |
1/2 pound fresh crab leg meat, picked through |
1 large head fennel, cored and shaved paper thin |
Directions:
1. QUAIL EGGS:
2. Fill a 2 quart sauce pan 2/3 to the top with water. Add vinegar and bring to a simmer. Open eggs into the water and try to gather the whites around the yolks. Cook briefly for 1 to 2 minutes to keep the eggs runny.
3. SPICED BISCUITS:
4. In a food processor, combine all dry ingredients, thyme and zest. Add chilled butter and pulse to small pieces. Add egg/milk mixture and incorporate. Do not over mix. Remove from processor and roll out on a floured surface. Using a 2-inch round pastry cutter, make circles and bake on parchment lined baking sheet at 350 degrees for 12 to 14 minutes until golden brown. A toothpick inserted in the center should come out clean.
5. Yield: 12 biscuits, 2 per serving
6. LEMONGRASS-CRAB-FENNEL SALAD:
7. In a small saute pan on medium heat, add 1 tablespoon oil and saute lemongrass and scallion whites until soft, about 4 minutes. Season and set aside. In a bowl, whisk together juice, coriander, scallion greens and remaining oil. Add lemongrass and check for seasoning. In another bowl, mix crab and fennel. Add 2/3 of the vinaigrette and toss to coat. Check for seasoning.
8. PLATING: Cut the biscuits in half. Lay a little salad down to prevent sliding and place the bottom half of the biscuit on the salad. Top biscuit with a small mound of salad and a poached egg. Drizzle on vinaigrette and rest top half of biscuit against the mound.
9. Beverage Suggestion: Jasmine Tea, Black Coffee, Fresh Orange Juice
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